Muller Part Four: A Recipe for St. Johns River Mullet

As I have stated in prior posts in this series, the St. Johns River Mullet (freshwater mullet) has always been known as an inedible fish due to its extreme fishiness. A good old Florida cracker and good friend of mine, the famous (or infamous) Stuart Pacetti, has related to me this recipe, however, to prepare freshwater mullet. I have not tried it yet...I will have to sometime.


A Recipe for St. Johns River Mullet
Related by Mr. Stuart Pacetti
2007

INGREDIENTS:
1 St. Johns River Mullet
2 Datil peppers, finely chopped
A bit of bacon grease
A pinch of salt
1 heartwood pine board

Prepare a fire out of hickory or any other wood you prefer for smoking, but do not prepare the fire in a smokehouse; keep it outside. Prepare to the mullet to your liking, filleting is recommended for thorough and even cooking. Lay the fish out on the pine board, lengthwise, so the entire fish fits onto the board. Liberally coat the fish in bacon grease. Spread the Datil pepper and salt evenly onto the fish. Let sit for a couple hours, and allow the fire to die down to small flames or hot coals. Lay the board close enough to the fire to receive enough heat, but far enough away to avoid being lit itself. Cook fish for 1-2 hours over fire. Remove the board carefully from the fire, and bring it into your kitchen, with the fish. Throw the fish away. Eat the board.


This is the only recipe I have ever know of for St. Johns River mullet. Enjoy!